Quality parameters of the great pumpkin for food

Abstract

Agricultural and food sector is an important part in general structure of Lithuanian export. The farmers cultivate more and more the different species of pumpkins, because all morphological parts of this vegetable are valuable and can be used in the food industry. The main aim of this study was to investigate the quality parameters of the great pumpkin’s (Cucurbita maxima D.) fruit skin and flesh of different cultivars – 'Justynka F1', 'Karowita' and 'Amazonka'. Standard methods were applied to identify the following: dry matter, crude fibre, crude protein and crude ash. The results showed that the highest amount of dry matter was in cv. 'Justynka F1' flesh (10.26 %). The amount of dry matter in cv. 'Justynka F1' and 'Amazonka' skins was found significantly higher than in flesh (respectively 18.15 % and 18.76 %). In all tested pumpkin cvs. skins were found significantly higher amounts of crude protein and crude fibre it compared to flesh. It was identified that the fruit skin of cv. 'Amazonka' is valuable due the highest amount of crude ash – 9.27%.